Noah’s Clam Chowder

For many years an un-official landmark of Saint Charles, MO was a large replica of Noah's Ark! Standing there on the Missouri river bluff looking just like the pictures from Sunday School. It was an excellent steak house with the Ravens Roost Cocktail Lounge on the top floor where you could walk out onto the deck. With each meal, the waiter would bring a steaming cauldron of clam chowder!

Many a bootleg recipe is circulating on the internet from this long gone restaurant. slave got a version from the chief himself. Here is a healthier version of that for you. You can even make it in the crock pot a day or two before, then add the final two ingredients and heat in microwave of stove top for serving.

Ingredients:

Cans of soup: (use low sodium/ low fat types)

1 Can Cream of Potato

1 Can Cream of Mushroom

1 Can Cream of Celery

2 slices bacon, fried crisp and broken-up

1 small onion minced

3 cans @ 6 ½ oz. caned minced clams (drain and save the juice)

1 soup can of that reserved clam juice

1 Cup cut mushrooms (I prefer Shiitake to add a smoky flavor)

1 tsp chopped parsley

1 tsp Worcestershire sauce (careful with this because it will add a salty taste)

Pepper to taste (I’m sure you will)

1 ½ Cups fat-free milk

1 cup fat-free half-and-half

Directions:

Wipe out and spray your slow cooker, Always start any slow cooked meals this way. It doesn't matter how clean a cook you are, by skipping this step you can get into trouble.

(pre-heat the pot by turning on 30 mins before time to cook.)

Cut up the onion and cut the bacon into thirds.

Fry up the bacon until crisp, remove to paper towel, then add onions to the grease. Stir and fry until a nice golden and the flavors are ready to release.

Add the undiluted soups to the slow cooker. Mix in the clams and juice from cans. Stir in the bacon, onions, and tsp of Worcestershire sauce.

Stir it around and cover. Let cook on low for about 5 hours, then add the milk and half & half. Stir, cover and finish cooking for another half hour to heat and blend the flavors.

This makes a wonderful dinner all by itself. If any left-overs – which I doubt, thicken with a roux of flour & milk, then serve it over noodles or rice.

What an unexpected luxury to serve any time of the year.

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What an honor to serve my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon